Slow Cooker Chicken Enchilada Soup Recipe Recipes Net

Ingredients

3largechicken breast halves

2canschicken broth

2canstomato sauce

⅔cupchunky salsa

½cupZesty Italian Dressing

2Tbsp.chili powder

1tsp.cumin

2tsp.onion powder

2tsp.garlic powder

¼cupextra virgin olive oil

½cupMasa Harina

2cupsmilk

2cupscornfrozen

1canblack beansdrained and rinsed

1canpinto beansdrained and rinsed

⅔cupCheddar Cheeseshredded

⅔cupMonterrey Jack Cheeseshredded

salt and pepperto taste

Cheddar Cheeseshredded

Monterrey Jack Cheeseshredded

avocadosdiced

sour cream

cilantrochopped

green onionschopped

Tortilla Chipsor strips

Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa, and Zesty Italian Dressing over chicken.

Sprinkle in chili powder, cumin, onion powder, and garlic powder. Cover with lid and cook on low heat for 6 hours.

Once cooked, remove chicken from slow cooker and set aside.

Prepare a roux in a saucepan by heating olive oil over medium heat then stirring in Masa Harina, slowly pour in the milk.

Cook, stirring constantly until mixture is very thick and it reaches a gentle boil. Pour mixture into a slow cooker and whisk until smooth.

Add in corn, Black Beans, Pinto Beans, Cheddar Cheese, and Monterrey Jack Cheese. Shred chicken and stir into soup.

Season soup with salt and pepper to taste. Allow cooking for about 10 minutes until all ingredients are heated through.

Serve warm garnished with additional shredded cheese, diced avocados, sour cream, cilantro, green onions, and tortilla chips.